Jams & Jellies in Less Than 30 Minutes

by Pamela Bennett

Homemade jams without the stress and mess. These jams and jellies are not only yummy on toast and biscuits, but they also turn fish to delish, go neat with meat, and dress up cheese in a breeze! For the creative cook who has no time to spare, Jams and Jellies in 30 Minutes or Less is the answer. Simple cooking directions and ingredients are the keys to quick and successful refrigerator jams that can be eaten the same day they're prepared, or savored for up to three weeks. No canning required! Pineapple Pleasure Onion Jam Tomato Ginger Jam Southern Ambrosia Sour Orange Marmalade Freezer Black Cherry Jam Cranberry Pear Relish Jalapeno Jelly Garlic Galore Champagne Jelly Cantaloupe Jam Guava Jam Mimosa Jam Flowers & Strawberry Jam Grapefruit Marmalade Orange Sauterne Jelly Papaya Tropics Jam Mango Madness Spread Pineapple/Carrot Jam Lime Jelly Herb Jelly Violet Jam Beet Jelly Fig Jam Green Tomato Jelly/Mock Raspberry Framboise Raspberry Jam Pumpkin Jam Pear and Cranberry Jam Pamela Bennett grew up in Durham, North Carolina, and graduated from Crofts College and the University of North Carolina at Chapel Hill. She owned and operated Black Sheep Baskets in Dallas, Texas, which featured her jams. She now lives in Provo, Utah.

Genres: Cookbooks, Cooking, Food

128 pages, Hardcover

First published March 1, 2011

Reviews

[Cheryl · Rating 3 out of 5]

I was hoping for recipes suitable for canning but these is no indication that these recipes were evaluated for that - so it's not for me.

The recipes yield enough jam that you'll quickly run out of storage space if you make very many different recipes in a short time frame.

Great ideas for immediate, local gift giving but not practical for making a variety of jams for a family unless you have a refrigerator just for jam.

[Green Cupcake · Rating 4 out of 5]

A number of interesting recipes but most are familiar flavours.

[Elizabeth · Rating 2 out of 5]

I admit that the two star rating is probably somewhat unfair.

I also admit that I haven't actually read the cookbook all the way through. My reason for aborting is that Bennett repeatedly calls for "one package powdered pectin" or "2 pouches liquid pectin". How much pectin is in a package or a pouch?! And the fruit is measured in cups or number of "small", as in "two small pears". There is no equivalents section at the back of the book in the metric conversion chart. The only mention of quantity (that I could find) is on page 10:

Pectin is available in liquid and powder form, 3+1/2-ounce size.

I'd much prefer it if all the recipe measurements were listed by weights. (Metric weights would be nice - to prevent any confusion between "oz" and "fl.oz".) Fruit and package sizes are just too variable.

And it's a shame. There are interesting sounding recipes galore: berry jams (including blueberry spice, lemon blueberry, flowers and strawberry), fruit preserves (including black cherry jam, fig jam, "crocodile tears"), citrus and tropical jellies/jams (including pineapple, mango, papaya, grapefruit), herb and savory spreads (I'm really intrigued by beet jelly and inferno jelly sounds amazing), and jellies from juice and wine (including mint, herb, honey, guava, ginger, champagne)

Here is Bennett's guava jelly recipe:
http://www.ksl.com/?nid=204&sid=1...

This book is likely to be terrific for someone who is an experienced jam/jelly maker. Alas, I am not.

[Craig Schreiber · Rating 4 out of 5]

A wonderful and helpful read if you are into that kind of thing.